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Direct-set starter cultures, thermophilic.
Different cultures for different types of yoghurt (firm, stirred, Greek or Turkish drinking yoghurt).
Different viscosities and different flavors of yogurt.
Also for low-sugar yoghurt.
Different cultures for different types of yoghurt (firm, stirred, Greek or Turkish drinking yoghurt).
Different viscosities and different flavors of yogurt.
Also for low-sugar yoghurt.
Applications
Food
Dairy
